Stuffed Bell Peppers

Treat yourself to these flavorful Stuffed Bell Peppers, a keto-friendly meal that's both satisfying and nutritious. Colorful bell peppers stuffed with a savory mixture of ground beef, cauliflower rice, and melted cheese make for a delicious and visually appealing dinner option. This recipe is easy to customize with your favorite herbs and spices.

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Prep Time 15

Cook Time 25

Course Diner

Cuisine American

Servings 2

Calories 350 kcal

Ingredients

2 large bell peppers (any color)
1/2 lb ground beef
1 cup cauliflower rice
1/2 cup diced tomatoes
1/4 cup diced onion
2 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon paprika
1/4 teaspoon chili flakes (optional)
Salt and pepper to taste
1 cup shredded cheddar cheese

Instructions

Preheat the oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes.
In a skillet, brown the ground beef over medium-high heat, breaking it up into crumbles.
Add the diced onion and minced garlic to the skillet and cook until the onion is translucent.
Stir in the cauliflower rice, diced tomatoes, Italian seasoning, paprika, chili flakes (if using), salt, and pepper. Cook for an additional 3-4 minutes until the cauliflower rice is tender.
Fill the hollowed-out bell peppers with the ground beef mixture.
Place the stuffed bell peppers in a baking dish.
Sprinkle the shredded cheddar cheese over the top of each bell pepper.
Bake in the preheated oven for 20-25 minutes or until the peppers are tender and the cheese is melted and golden.
Remove from the oven and let it cool for a few minutes before serving.